Beef brisket in a horseradish crust with carrots

Ingredients:

For the brisket:

• 2.3-2.7 kg beef brisket (edge)
• 3 tbsp. (1 bottle) strong red wine
• Coarse salt and freshly ground pepper
• 3-4 tablespoons of wheat flour
• 2 tablespoons extra-virgin olive oil
• 3/4 cup tomato paste
• 1 teaspoon of sugar
• 4 inner stalks of celery with leaves
• 2 sprigs (15-20 cm) of fresh rosemary
• 2 bay leaves
• 450 g of carrots, cut crosswise (largely chopped)
• 5 large onions, cut into wedges (coarsely chopped)
• 8 crushed cloves of garlic

For the crust:

• 1 crushed clove of garlic
• Coarse salt
• 1 piece (170 g) fresh peeled horseradish
• 1/2 cup coarsely chopped fresh parsley
• 2-3 tablespoons Dijon mustard or any mustard without vinegar

Preparation:

1. Prepare the brisket: Season well with salt and pepper, then dredge in flour in a large bowl. Heat olive oil in a large Dutch oven or ovenproof saucepan over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.
2. Prepare tomato sauce: Place the onion and 2 teaspoons of salt in an ovenproof saucepan and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until the onion is caramelized, about 10 minutes more. Add the tomato paste and cook for about 5 minutes more. Add the red wine and 1 cup of water, scraping up any browned bits from the bottom of the pan. Add the sugar. Reduce the heat and maintain a gentle simmer.
3. Preheat the oven to 180°C (350°F). Tie the celery, rosemary, and bay leaf with kitchen string and add them to the pan where the onions were cooked, along with the browned bacon and carrots. Cut a circle of parchment paper to fit inside the pan, place it directly on the liquid, and cover with a lid. Place in the oven and cook for 3 hours and 30 minutes.
4. Prepare the crust mixture: Chop and mash the garlic with a teaspoon of salt. Coarsely grate the horseradish. Mash the parsley with the horseradish and garlic paste until the mixture is moist.
   
   Remove the pan from the oven, remove the parchment, and transfer the brisket to a baking dish fitted with a rack. Brush the surface of the brisket with mustard, then brush with the horseradish mixture to create a crust. Increase the oven temperature to 190°C (375°F). Return the brisket to the pan and bake, uncovered, until golden brown, 30-35 minutes.
   
   Transfer the brisket to a cutting board. Remove the bundle with herbs and celery, skim off the fat from the surface of the meat juices, and thin the juices with water if desired. Slice the meat across the grain. Serve with carrots, onions, and the sauce made from the juices.